Start by cutting the baguette side-wise, so that the slices are just slightly longer.

Toast on the grill so that both sides are golden and set aside.

Now prepare your peaches for grilling: slice them to 1cm thickness each and grill on both sides, until slightly charred on both sides.

Grab the ricotta from the fridge and add salt to taste, then mix well and spread on each baguette slice.

Top the ricotta with the peach slices, add the tyme sprigs and drizzle with balsamic vinegar.